Creamy Garlic Mushroom Chicken Thighs
Crispy, boneless Chicken Thighs With Creamy Mushroom Garlic Sauce, fresh herbs and parmesan cheese is the weeknight dinner we can't stop raving about!
Ingredients
- 1 ½ poundsboneless chicken thighs ((700g) skinless (around 6-8 fillets))
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- ½ teaspoondried thyme
- ½ teaspoondried rosemary
- ½ teaspoonsalt
- ¼ teaspoonblack pepper (cracked )
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- 8 ouncesbrown mushrooms ((250 g) sliced )
- 4 clovesgarlic, (minced (or 1 tablespoon minced garlic))
- 1 tablespoonparsley (fresh, chopped )
- ½ teaspoondried thyme ((adjust to your taste))
- ½ teaspoondried rosemary
- 1 ½ cupsthickened cream (heavy cream (evaporated milk or half and half)*)
- ½ cupparmesan cheese (fresh shredded )
Directions
- 1
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- 2
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- 3
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- 4
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- 5
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.